Ingredients

  • 6 large chicken breast halves skinned & boned
  • 2 tablespoons peanut oil
  • 2 bell pepper, red sliced
  • 200 grams waterchestnuts drained
  • 1 mango peel, stone, cube
  • 3 green onions slice on diagonal
  • salt & pepper
  • Marinade
  • 1 tablespoon ginger root slice peel and chop
  • 2 cloves garlic crushed
  • 1 orange zest, reserve juice
  • ½ chiles, serranos finely chop
  • 1 tablespoon ground coriander
  • Sauce
  • 75 milliliters Orange juice reserved
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 2 tablespoons sherry
  • 75 milliliters chicken stock

Directions

1. Trim chicken of any fat and cut into bite-sized pieces. Mix with all the marinade ingredients. Cover and marinate for at least 30 minutes or overnight in refrigerator.
2. Mix together sauce ingredients.
3. Heat oil in wok untill hot. Pat chicken dry. Add to wok and cook for 5 minutes or until just cooked. Add peppers and waterchestnuts and stir-fry for 2 minutes. Add sauce mixture and bring to a boil, then reduce the heat and simmer gently for 2 minutes. Add the mango and green onions and heat through gently. Season to taste with salt and pepper and serve immediately.

Notes
Serving Ideas:Original serves 6.


Categories
Chicken, main course
Keywords
Chicken, main course
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